I'm making the regular sourdough from the Bread Baker's Apprentice book.  I've made it several times, but this time I forgot to let the dough rise after the final mixing.  You're supposed to mix, let it ferment for 3-4 hrs, then shape & proof for 2-3 hrs.  I skipped that first firmentation and my bread is now proofing.  Any advice on how to save these loaves...IF they can be saved?  SHould I just bake them after 3-4 hours?  Should I try to let them ferment, degas them by gentle handling, then let them proof again?

Oh, I forgot to mention.  I shaped them into 2 baguettes and one boule.

Thanks for any help...the bread is on the rise, so let me know as quick as you can to save the bread!  ;-)

I've been busy the last couple of weeks and forgetting my weekly sourdough feeding. Pouring off the hooch, yes, feeding it, no.

Yesterday I resolved to feed the poor little starter. When I pulled it out of the refrigerator, opened the jar, and smelled ... uh-oh. Didn't smell right. But I made up some flour and water, put in a teaspoon of the old starter, threw out the rest, and hoped for the best. Left it overnight. This morning, it still didn't smell right.

I took a chance. I made up a new batch of starter (fresh flour and water, plus a teaspoon of the old) and put it in the fridge. Then I added flour, a bit of regular yeast, and water to the poolish that had been fermenting overnight. Was I wasting flour? What would happen?

No final report yet, but the bread is rising, if slowly. I tasted the dough. NICE and sour. I may have saved my starter. Stay tuned.